Zucchini Ravioli
Little tender pockets of seasoned, cheezy vegan ricotta wrapped in thinly sliced zucchini and nestled in a delicious savory tomato sauce.
Ingredients
- 1 med-large zucchini
Filling
- 1 cup vegan ricotta recipe linked in notes
- ½ teaspoon red pepper flakes omit if you don't like spicy
- ¼ cup vegan parmesan (or shredded mozzarella)
- ¼ fresh basil chopped
- ¼ teaspoon sea salt
Sauce
- ¼ cup tomato paste
- 28 ounce can crushed tomatoes
- 2-3 cloves garlic minced or pressed
- ½ teaspoon dried oregano
- ¼-½ teaspoon sea salt
Optional Toppings
- ¼-½ cup vegan shredded mozzarella
- vegan parm
- fresh basil
Instructions
- Pre heat oven to 375°F
- To prep zucchini, use a hand peeler to peel the zucchini into long thin slices. You will need about 44 thin slices to make these raviolis. Note- the pieces don't have to be perfect, if you have a couple narrow or broken pieces, you can puzzle them together if needed when you go to wrap the raviolis.
- To make the filling, add all filling ingredients into a small bowl and mix until combined. Taste and adjust salt as needed.
- To prep sauce, grab a 8x8 baking dish and whisk together all sauce ingredients until smooth. Taste and adjust seasonings to taste.
- To make raviolis, take 2 slices of zucchini and make a plus sign. On top of that, add another 2 slices in an X. (It should look kind of like a star, see pictures in post) Add 2 heaping tablespoons of filling to the center and then carefully make your ravioli pocket by folding over the edges of the zucchini, starting with your "plus sign" and then your X. Place each ravioli onto the bed of sauce and continue until 9 raviolis are made.
- Bake- Cover the baking dish and bake for 45 minutes. (Optionally, top with vegan mozzarella at this point if desired.) Uncover and bake another 15 minutes. Enjoy!
Notes
Find the super easy homemade vegan tofu ricotta here!
Did you try this recipe?Let me know how it was!